Description
About twenty baked wing pieces with gochujang-honey sauce.
Ingredients
Scale
- 2 pounds Chicken wing pieces
- 1 tablespoon Neutral oil
- 1/2 teaspoon Fine salt
- 3 tablespoons Gochujang
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 tablespoon Low-sodium soy sauce
- 2 cloves Garlic cloves, minced
- 2 tablespoons Water
Instructions
- Heat oven to 425°F and set a wire rack in a rimmed baking sheet. Pat 2 lb chicken wing pieces dry, toss with 1 tbsp oil and 1/2 tsp salt and spread apart on the rack.
- Bake approximately 40–45 minutes, turning once, until skin is browned and the thickest wing meat reaches at least 165°F without touching bone.
- While wings bake, simmer 3 tbsp gochujang, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp soy sauce, two minced garlic cloves and 2 tbsp water in a small saucepan about three minutes until cohesive. The saucepan task overlaps oven time.
- Let wings rest five minutes, then toss with warm glaze and serve five provisional appetizer portions. Test glaze heat, stickiness, wing count and endpoint.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: 40–45-minute oven bake, five-minute cool before tossing; exact wing count depends on size.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 45 minutes
- Category: Appetizers
Nutrition
- Serving Size: Approximately four wing pieces